Nutritional Facts

Directions

In a large skillet, saute the carrots, celery, red pepper and onion in butter until crisp-tender. Stir in the zucchini, basil, parsley and salt; saute 2 minutes longer. Add broth; bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork.Yield: 9 servings.

Originally published as Vegetable Couscous in Taste of Home Christmas Annual
Annual 2010, p43